Coconut Ladoo

READY IN: 15mins
YIELD: 25 Ladoos




  • Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes.
  • Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky.
  • Turn off heat and let it cool for 5-10 minutes.
  • Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object.
  • Add the cardamom powder to the coconut mixture and mix well.
  • In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside.
  • Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture.
  • The ladoos should be roughly the size of golf balls and smoothened between your greased palms.
  • Decorate each ladoo with a few slivers of the almonds you roasted in step 6.